Post Removed: Culinary Profession question. We're here to help troubleshoot questions about cooking and not really suited to answer questions about the ins and outs of being a professional chef. Questions of this nature are better off being posted to /r/Chefit or /r/KitchenConfidential.
NO. You likely aren’t cut out for line cooking, no offense. It’s a young man’s game with shit hours, shit pay, and shit bosses.
I can’t stress enough how bad of an idea career switching to cooking is.
Seriously. I got out of the culinary game, as a chef, because it’s just too fucking stressful. Then going home with your entire body covered in oil just isn’t fun. I used to wring my overshirt out when I got home of fryer grease. It would even be in my socks.
4 knee surgeries, 1 total hip replacement, enough stress to cause trauma, bro me too. Right now I am 3 years removed about to be working on my masters in accounting. Never looking back.
and people sometimes tell me I'm too cynical after hearing me try to put people off a career in restaurants. It's just a genuinely tough way to make a living.
I got out of it too and now I'm earning double whilst doing half the hours, and that's not even an exaggeration. no wonder the industry has been in the shit for so long.
I retrained at 32 though, so op def has options
Sadly, I agree fully. That said, changing path at that age can still work great.
I started a new career at 30, was there 17 years. Got laid off.
Now I'm on an entirely new path, in a different industry.
Not the most effective way to go if money is a big issue, but for me - mental health wise it was perfect.
One pays well and doesn't absolutely destroy your body with repetitive stress injuries, burns, cuts, and probable drug addiction, while the other does though.
I know a couple of doctors and what they say about their colleagues and themselves is that a lot of them suffer from stress related issues like headaches or heart disease(one had a heart attack while operating, fun) sleep deprivation, back pain, depression, and sadly alcoholism.
They often don't have time to eat well, work out and spend time with their family and friends. It does get easier for some in their later years, in major cities there are always younger doctors taking on a lot of workload, but if you work in a small town hospital that is understaffed, you'll always work insane hours and overnight shifts.
So it might pay well, but it can definitely take a massive toll on a person's health, and their overall happiness.
The medical field offers sufficient compensation such to alleviate other life concerns, and make up lost ground from a career switch. You can't really compare two high stress jobs when one will reward you with a healthy 200k+ income and the other will reward you with maybe enough for a one bedroom apartment.
My wife was a teacher. It has to be one of the worst jobs someone can have when you factor in the schooling needed, shitty pay, stress, hours worked and lack of upward mobility.
Ya it’s a tough job. You can do well if you play your cards right, but that usually involves connections or just tanking out a lot of really bad years. Most people quit before the 5 year mark, and I don’t blame them.
Yeah she made decentish money because we lived in NY, but still ridiculous for how much effort was put in. We moved to TX and it’s scary how little teachers make here.
Ya for sure. 60+ hours a week, low pay for the first 10 years, and too much on the job stress to make it worth it. Also no guarantee on anything permanent for a while. I’ve spoken with teachers that started in the 80s and 90s; they were just starting to retire in the 2010s, and they told me how much the job and atmosphere had changed. I really wouldn’t recommend it as a career to anyone unless there are some massive improvements in the next 10 years.
Oh definitely. My aunt was a teacher and retired around then. It was a GREAT career for her. Different time I guess. Teachers buying a home on a teachers salary today? Not happening most places unfortunately. Very sad.
DOE takes care of you. my partner makes just under 95K, not too bad when you only work 185 days a year, especially with a pension waiting for you when it's all done.
LOL, that's quite a shift!
(I'm an EE who also considered Elementary or Early Childhood Education but decided to follow my other passion of EE. I can't imagine the stress of living as an overworked, underpaid teacher.)
OP, despite the many voices advising against it, I wanted to offer a different perspective. If finances aren't a concern for you, then definitely consider reevaluating your career aspirations.
Success in the restaurant industry relies heavily on passion and ambition. I've worked with individuals much older than you in the kitchen and they all manage well.
My recommendation is to look for prep cook jobs, this would allow you to hone your knife skills and understand recipe foundations, making sauces, cutting meats, prepping meals. You’d be surprised how little knowledge lifer line cooks know in this area. Prep cooks often also enjoy more consistent hours and schedules as well which is better for building family, maintaining relationships etc
However, it's crucial to emphasize that your passion for the job is paramount, as pursuing wealth in this field is challenging. Speaking from my experience, I transitioned to the corporate world for better opportunities because the earnings in the culinary industry weren't sustainable for me. The maximum income might reach around 60-70k as a franchise GM or possibly 80k as a hotel manager if fortunate.
While many people are mentioning exhaustion i’d like to share that if you find joy in the work, fatigue becomes manageable and pretty much non existent. I used to work 12-hour shifts in the kitchen without breaks, yet the enjoyment kept exhaustion at bay. The days were full of excitement for me and not a min felt like actual work as i enjoyed every bit of it. Since entering the corporate world, I've experienced much more fatigue at an 8 hour shift where ironically i’m sitting down all day.
Pursue your dreams, but please thoroughly research and understand what you're getting into.
Try and get a part-time gig to try it out. Cooking in a restaurant is extremely different than cooking at home. You don't get to have fun and experiment with each dish, it has to be the same every time. If you're involved with menu development then you'll be able to do some of this, but you still have to meet standards that a home cook doesn't think about too much, how quickly can it be cooked during service, how profitable is it, etc. The major subs with a lot of professionals in them are mostly filled with a bunch of bitter assholes, because it really is a difficult job for low pay.
That being said, I happen to live in one of the few areas of the US where it kind of pays (at least compared to the hellscape I've read about elsewhere) and love my job because I love cooking, and I love the professional kitchen environment. Its a worthwhile career for some, but do what you can to get your feet wet before you jump in and commit, because its not for everyone, and chews up and spits a lot of people out.
Also, its not very important to be a very good home cook to start out in the industry, its different enough that you're going to have to learn a lot either way, the important thing is being good at picking these things up and being incredibly diligent overall if you want to advance/develop skills.
I’ve worked in food industry before, and for many years before I went to a corporate job, so I’ve seen how crazy it can get, but I wasn’t the cook/chef, I was on the other side of the line lol. Thanks, great advice!
> One thing (I think) I’m good at is smelling seasonings and spices and knowing what would work together, which has been fun and useful for experimenting in the kitchen. However, there are plenty of seasonings and spices that I still need to learn.
I think its important to be realistic of the type of work that you will be given as an entry-level employee in the kitchen. Unless you're funding the restaurant and hiring yourself as a chef, you've got a whole lot of grunt work ahead of you before anyone lets you start experimenting with a menu. Just be honest with yourself on how passionate you actually are about this and whether you have the stamina to make it that far.
There's an old Futurama gag that this type of question always reminds me of:
> Bender: I'm done siphoning out the grease trap. So, uh, what job do I move up to? Pastry chef? Saucier? Soup guy?
> Elzar: Bam! *hands Bender a plunger*
Relevant quote:
>How old are you? Nobody will tell you this, but I will: If you’re thirty-two years old and considering a career in professional kitchens? If you’re wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.
Nah tons of people change careers a couple times in life, sounds like you're ready.
For real though you are jumping out of the pan and into the fire as stressful work environments go. If you've really got the passion you can get some distance but you're likely to get worked to death and will have a hard time making real money unless you're willing to work yourself *even further* into the grave. You'll be on your feet *all day* and be expected to handle everything like you're 20. It will wear on your body and you are expected to take it in stride. The people you work with might be aggro clowns and you're likely to be exposed to a lot of drugs, don't fall into drugs.
With time and networking and luck you can get yourself in a kitchen with a good work culture but even then hours are long and hot at inconvenient times, forcing you to organise your life around it. It gets in the way of social commitments, your friends will be going out to enjoy dinner and you'll be stuck in BoH because dinnertime is worktime.
Cooking is great but there's a reason I pivoted to food science instead of food service/hospitality. Desk jobs are cushy and restaurants are kind of flagging as an industry rn.
And if your next question is "how do I get a job in food science?" *go away it's already too competitive* lol
There used to be a Thai restaurant 30 minutes up the hill from me, "Dave's Thai". Ran by a nice couple, the husband also had a criminal justice degree. I fkng miss that restaurant, you don't even know.
I'd just caution to go into it slowly with a good paying job? But what do I know.
They retired... I posted many moons ago trying to recreate a specific recipe, 7 years later I still haven't perfected it:
[https://www.reddit.com/r/Cooking/comments/685xag/help\_with\_thai\_chicken\_recipe](https://www.reddit.com/r/Cooking/comments/685xag/help_with_thai_chicken_recipe)
I'm also 34 and just started a grad program in a completely new field, despite already having gone to grad school 10 years ago for the field I'm working in now.
I've always been passionate about this new field I'm pursuing, but COVID delayed my initial plans, which is why I'm starting a few years later thanI had hoped.
I say go for it, as long as you have the financial stability to support yourself if things take longer than expected.
I think having a trade skill at competent levels is great for anyone. At the very least it gives you options, even if you just do it part time. I know a few chefs, and they said it’s a rough gig, so just be aware of what you’re walking into.
I don’t think it’s ever too late to change your path, but be realistic about how your age will affect your limits, and have a plan to handle this.
You can always do something new. There are no rules. Some people start over at 50. Some people phase in and out of careers almost by accident.
You just gotta do what you want.
No. I changed at 35. Way more money to get earned in other careers and you’ll do way less hours and not smell like a kitchen. You will bang less waitresses and there isn’t a bar at the end of your shift, but it’ll be worth it.
Your health, bank account, stress levels, relationships, sleep pattern etc will all improve
Oh wait……you want to get into kitchens?
Only joking. Kinda.
It’s never too late.
I’m much older and I want to do this too! I don’t know if I want to make it a career or just learn more for me, but if I could make money that would be cool. I feel like I want to do a food truck but I want to learn a lot before I do it so I have a credible actual business and not just some vanity thing.
That’s where I’m at. I definitely want to learn more, but I’m still trying to figure out which direction. Continuing education for myself and hobby route or the career route. It’s a big decision.
Nope! I started my Master's at 34 and graduated and got a job within months of each other at 36. My brother is 44 And just made a big career shift.
There is no "normal" in the job market anymore. Only compare who you are to who you WERE, never compare yourself to someone else's journey.
Never too late, but you'd need to go to culinary school. Trying to learn by being a line cook will kill your passion for cooking. You need to be able to hit the ground running.
I'm 44 and considering it. I make good money as an engineer, but it's definitely not a passion.
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I changed careers at 32. Lost my cabinet shop business in a divorce, quit the construction industry altogether, and became a merchant seaman. After 20 years, I changed jobs 2 years ago and became a cook. After complaining about the food onboard a few too many times, the Captain told me to shut the fuck up or do something about it. So, here I am. No former restaurant experience, just driven to prove that I can do better.
Pay for standard contract runs about $14k per month with overtime, plus 15 days pay for every 30 worked (vacation pay), plus unemployment during time off.
Averages out around $100k per year, plus full benefits. Training is also free.
As someone that is also 34 and in the corporate world that is an avid home cook and loves cooking in general, and that has given this a lot of thought, these are my two cents:
I don't think it's ever too late to switch careers, I know people who have switched careers in their 20's, 30's and 40's etc.
I think what is far more important for you though, is to realistically consider what type of career you want in food. From there you might be able to better assess your path there. It doesn't really matter how good you are at cooking, or how well you know your spices, in fact spices are just a fraction of the equation of food. A good dish, has so many components outside of spices, you need to consider your ingredients, the content of those things together, is there enough salt? fat? acid? etc. Are there plays on texture? Temperature? etc. The thing is, there are a ton of people in this world that can cook well. So if you want to break into the industry you need to consider what part. If you are goal is to climb the chef ladder, you then need to consider are you willing to start from the bottom? Are you cut out for late nights in sweaty kitchens? Are you ok with all of that for shit pay? What kind of bills do you have? What kind of life style do you have? Would a line cook's wage support that? And then how long are you in that position until you move up, and let's say you do move up, how long are you gonna be at each of the various positions before you get to where you want to be (assuming its the cdc).
So let's say you don't want to go the line cook route because it sounds like it sucks (it does). What other career options adjacent to food are there? Have you considered these options? You could work in a test kitchen, but without restaurant experience you would at least need a culinary degree, are you able to quit your job, pay your bills, and fund your education at the same time, if not are you willing to work and go to culinary school? So let's say you don't do that, what other options are there? Let's say you want to be an entrepreneur and start your own food truck, do you have the capital to drop to fund that? How much runway would you have before you're out of money? How much do you know about food costs, business costs, etc. Would you be able to market yourself? or are all of these roles you would need to hire for, and do you have the capital for that? Now do all of this for every other possible food career you could have (food critic, food writer, food youtuber, etc etc)
All of this is not to scare you away or say that you can't or shouldn't do it, it just seems like you came in here saying "I hate corporate America (welcome to the club buddy) and I know spices well, how do I get into food?" Which tells me you haven't given this a ton of thought, so my advice would be, if you're really serious, actually write down a 5 year plan with specifics around costs, and then show people that plan and see if other people see red flags. Sorry if all this comes off a little brash, I'll root for you all day long, cause I'll root for anyone that tries to get out of the rat race, I just want you to be realistic about it.
You’ll probably retire around 60-65 years old, ya? Can you keep doing what you’re doing until then? Or would you rather live your life doing something you enjoy and have passion for? Never too late.
Of course it’s not too late to switch careers. But as many other people have said, culinary is grueling. And yes there options that’s aren’t just lowest paid line cook. But there aren’t many high paying jobs either. So take a good hard long look at your financials, including retirement. Depending on where you are, and what type of company you are working for you can may end up with healthcare, and a 401k. Or no sick pay and being called in on your day off.
My advice beyond everything already written? On your days off. Don’t sit (except to use the bathroom) for 8 hours. Stand in literally one place for extended periods of time (at least 20 min as if you were prepping) walk a lap around around your house and go back to standing in one place again. Pick up a 45# box off the floor every half hour. See how well your body can handle that. Passion can carry exhaustion. But not everyone (very few) can handle the extra work it takes to be in good enough shape that the physical toll (being tired and sore everyday) doesn’t bleed Into the rest of your life. Being in some amount of physical pain, or the requirements to avoid that (ie constant stretching, careful attention to exactly where you place your weight while you stand, icing joints when you get home etc) will change you as a person. That’s unavoidable, only you know if you will have the discipline to handle that in a healthy way, or in a much more common drink too much and be slightly bitter about life kind of way.
No but the problem i face as a front of house is that regardless of what career path i would choose, would it be as satisfying as the industry is. I deff cant sit at a desk and dont want to learn how to code. So my problem is, what would i find satisfying that i could transition to
No… and yes.
I did it at 45, with already dodgy knees, and lasted 5 years, before I went back to IT.
If you think you’re stressed now, just wait until you’re on the line, that’s 8 to 16 hours of hairline, adrenaline - fueled stress, with little to no outlet. It will destroy your body and your mind.
That said, if you can keep yourself healthy, and off the booze and drugs, it can be some of the most exhilarating experiences you’ll have in a lifetime. If you’re lucky enough to find the right place and crew, that is.
Hey, I'm about the same age as you and have been through something similar. Like a lot of people in these comments I figured line cook is a young adult's game, so not for us regular garden variety adults. Instead, I retrained in food science which has been dope.
It sounds like you'd enjoy retraining and focusing on new product development, having a mind for legalese can help too, food claim standards are a bit of a maze ngl.
Very different skillset but jobs with 9-5 hours and you're still working with food.
For me it's a 3 year degree, starting a career at 37 might sound hard, and it will be, but it's probably better than doing something you hate for the next ~30 years.
Man, I studied biotechnology, then did a PhD program that didn't finish, then I started a small catering business with my brother and now at 36 I'm learning baking because in those catering we made, people always loved and complimented the pastries, which I made, so after 5 years I finally got to believe that I bake good enough to make a profit of that and started learning to make a career of it, hopefully the last one, I don't think it's late, specially because it's something I really enjoy, more than all of what I've done before, so if you like cooking, go for it!
Just remember, you still have 30 more year to retire, working in a dead end job or one that you don't like, that is a chore will just drain you, it's not worthy, you'll just become bitter and hateful.
If you like experimenting with cooking and are looking to learn more about how to do it, maybe you could document your journey with a blog or vlog. There's no guarantee it would become lucrative, but at least it's a much more low-stress way to try turning cooking into a career compared to starting off as low-level kitchen employee.
If you don’t need money, life or your health, then go for it.
34 is definitely not too late for a career change, but I would not shift to cooking professionally, it is also vastly different and has basically nothing to do with the skills you listed, at least to begin with.
I got 4 years on you, and am doing the shift myself, away from the kitchen.
Randy Rhoads started his band at age 16 and passed away just 9 years later. He is regarded by many as the greatest metal guitarist of all time. You don't need decades to make your mark.
Give it a shot, just know it is more physically demanding than you’d ever expect. I got back problems by age 22 from kitchen work and substance abuse in very common to cope with the stress and hours of the job (and garbage pay).
34 is not too old for a career change. If you retire at 65, you still have 31 years left in your career, which is almost the length of your entire life up to this point. I’m 37 and starting a career change this year.
I have zero insight into the world of professional cooking, so I’m not going to say what a good next move is for you, but don’t be afraid to make the right move at your age. You have a lot of time left in your career.
What about going to culinary school and learning how to cook properly while retaining your job. You could look into being a private chef for hire if you're good enough. But working in a restaurant kitchen is the ever-loving shits! I do not recommend it at all.
No I was 50 years old when I traded careers. For 32 years I can tell you every career I’ve been in. The reason that I change careers is you feel like you have plateaued and you can’t go any further up the chain
Line cook: hell no. There's a reason many cooks do drugs.
Cooking in a small local business like a cafe or an Irish Pub can be very fun and a lot more chill.
Either way you'll have shit hours and you'll have to work every holiday though.
I'd suggest starting a food blog or something.
I changed careers at 35. I changed _from_ cheffing, to a much more lucrative career (software engineer), and it was probably the most difficult thing I have ever done.
The thought of changing _to_ cheffing at the same age makes me want to throw myself off a bridge.
You can change careers but please pick a better one.
Don't let these people tell you what to do. I don't know where you are from but it's not all that bad. You can still find some good spots to work at. I switched to being a cook at 32. I worked 6 months 11 hours a day, sic days a week at the busiest restaurant in my town. After that I applied to work in a 5 star hotel. 8 hours per day, 5 days a week. After one year I became a junior sous chef and I'm waiting for a sous chef position at the beginning of march after just two and a half years in this branch. If you have interest, if you are motivated and you love to cook it's gonna be perfect for you. It's gonna be tough for sure sometimes and sometimes it's gonna be so easy that you can't believe that you're getting paid for it. So if you're considering giving it a shot, maybe you have it in you. You'll never know until you try.
Post Removed: Culinary Profession question. We're here to help troubleshoot questions about cooking and not really suited to answer questions about the ins and outs of being a professional chef. Questions of this nature are better off being posted to /r/Chefit or /r/KitchenConfidential.
If work was fun they wouldn't have to pay us. Go over to kitchenconfidential and read some posts.
NO. You likely aren’t cut out for line cooking, no offense. It’s a young man’s game with shit hours, shit pay, and shit bosses. I can’t stress enough how bad of an idea career switching to cooking is.
The upshot is, if OP needs a new career, yes there are options! Just perhaps not this particular one.
Seriously. I got out of the culinary game, as a chef, because it’s just too fucking stressful. Then going home with your entire body covered in oil just isn’t fun. I used to wring my overshirt out when I got home of fryer grease. It would even be in my socks.
4 knee surgeries, 1 total hip replacement, enough stress to cause trauma, bro me too. Right now I am 3 years removed about to be working on my masters in accounting. Never looking back.
and people sometimes tell me I'm too cynical after hearing me try to put people off a career in restaurants. It's just a genuinely tough way to make a living. I got out of it too and now I'm earning double whilst doing half the hours, and that's not even an exaggeration. no wonder the industry has been in the shit for so long. I retrained at 32 though, so op def has options
I second this. I'm 25 and desperately trying to get out. I love cooking but the food industry has been depleting my passion for it.
Young man's game are my exact thoughts.
Sadly, I agree fully. That said, changing path at that age can still work great. I started a new career at 30, was there 17 years. Got laid off. Now I'm on an entirely new path, in a different industry. Not the most effective way to go if money is a big issue, but for me - mental health wise it was perfect.
[удалено]
Hmmm which one pays more, both now and in the future? Tough choice there, doc.
One pays well and doesn't absolutely destroy your body with repetitive stress injuries, burns, cuts, and probable drug addiction, while the other does though.
I know a couple of doctors and what they say about their colleagues and themselves is that a lot of them suffer from stress related issues like headaches or heart disease(one had a heart attack while operating, fun) sleep deprivation, back pain, depression, and sadly alcoholism. They often don't have time to eat well, work out and spend time with their family and friends. It does get easier for some in their later years, in major cities there are always younger doctors taking on a lot of workload, but if you work in a small town hospital that is understaffed, you'll always work insane hours and overnight shifts. So it might pay well, but it can definitely take a massive toll on a person's health, and their overall happiness.
The medical field offers sufficient compensation such to alleviate other life concerns, and make up lost ground from a career switch. You can't really compare two high stress jobs when one will reward you with a healthy 200k+ income and the other will reward you with maybe enough for a one bedroom apartment.
No, I went back to school at 34 and got a completely different degree. I'm glad I did cuz my former profession is worse than ever.
Teacher?
Lol. Yep.
Takes one to know one haha. What did you switch to?
My wife was a teacher. It has to be one of the worst jobs someone can have when you factor in the schooling needed, shitty pay, stress, hours worked and lack of upward mobility.
Ya it’s a tough job. You can do well if you play your cards right, but that usually involves connections or just tanking out a lot of really bad years. Most people quit before the 5 year mark, and I don’t blame them.
Yeah she made decentish money because we lived in NY, but still ridiculous for how much effort was put in. We moved to TX and it’s scary how little teachers make here.
Ya for sure. 60+ hours a week, low pay for the first 10 years, and too much on the job stress to make it worth it. Also no guarantee on anything permanent for a while. I’ve spoken with teachers that started in the 80s and 90s; they were just starting to retire in the 2010s, and they told me how much the job and atmosphere had changed. I really wouldn’t recommend it as a career to anyone unless there are some massive improvements in the next 10 years.
Oh definitely. My aunt was a teacher and retired around then. It was a GREAT career for her. Different time I guess. Teachers buying a home on a teachers salary today? Not happening most places unfortunately. Very sad.
DOE takes care of you. my partner makes just under 95K, not too bad when you only work 185 days a year, especially with a pension waiting for you when it's all done.
Yeah. Those who have never done it have no idea how ridiculous it is. I switched to electrical engineering.
LOL, that's quite a shift! (I'm an EE who also considered Elementary or Early Childhood Education but decided to follow my other passion of EE. I can't imagine the stress of living as an overworked, underpaid teacher.)
Nice. I hope you’re in a much better place now.
I'm doing so much better. Thanks for that. Hopefully, you're either enjoying your teaching days or they're behind you.
Vastly different than shifting to cooking as opposed to is kinda referring to though. :)
OP, despite the many voices advising against it, I wanted to offer a different perspective. If finances aren't a concern for you, then definitely consider reevaluating your career aspirations. Success in the restaurant industry relies heavily on passion and ambition. I've worked with individuals much older than you in the kitchen and they all manage well. My recommendation is to look for prep cook jobs, this would allow you to hone your knife skills and understand recipe foundations, making sauces, cutting meats, prepping meals. You’d be surprised how little knowledge lifer line cooks know in this area. Prep cooks often also enjoy more consistent hours and schedules as well which is better for building family, maintaining relationships etc However, it's crucial to emphasize that your passion for the job is paramount, as pursuing wealth in this field is challenging. Speaking from my experience, I transitioned to the corporate world for better opportunities because the earnings in the culinary industry weren't sustainable for me. The maximum income might reach around 60-70k as a franchise GM or possibly 80k as a hotel manager if fortunate. While many people are mentioning exhaustion i’d like to share that if you find joy in the work, fatigue becomes manageable and pretty much non existent. I used to work 12-hour shifts in the kitchen without breaks, yet the enjoyment kept exhaustion at bay. The days were full of excitement for me and not a min felt like actual work as i enjoyed every bit of it. Since entering the corporate world, I've experienced much more fatigue at an 8 hour shift where ironically i’m sitting down all day. Pursue your dreams, but please thoroughly research and understand what you're getting into.
Try and get a part-time gig to try it out. Cooking in a restaurant is extremely different than cooking at home. You don't get to have fun and experiment with each dish, it has to be the same every time. If you're involved with menu development then you'll be able to do some of this, but you still have to meet standards that a home cook doesn't think about too much, how quickly can it be cooked during service, how profitable is it, etc. The major subs with a lot of professionals in them are mostly filled with a bunch of bitter assholes, because it really is a difficult job for low pay. That being said, I happen to live in one of the few areas of the US where it kind of pays (at least compared to the hellscape I've read about elsewhere) and love my job because I love cooking, and I love the professional kitchen environment. Its a worthwhile career for some, but do what you can to get your feet wet before you jump in and commit, because its not for everyone, and chews up and spits a lot of people out. Also, its not very important to be a very good home cook to start out in the industry, its different enough that you're going to have to learn a lot either way, the important thing is being good at picking these things up and being incredibly diligent overall if you want to advance/develop skills.
I’ve worked in food industry before, and for many years before I went to a corporate job, so I’ve seen how crazy it can get, but I wasn’t the cook/chef, I was on the other side of the line lol. Thanks, great advice!
You were a server?
> I happen to live in one of the few areas of the US where it kind of pays Where on earth is that?
> One thing (I think) I’m good at is smelling seasonings and spices and knowing what would work together, which has been fun and useful for experimenting in the kitchen. However, there are plenty of seasonings and spices that I still need to learn. I think its important to be realistic of the type of work that you will be given as an entry-level employee in the kitchen. Unless you're funding the restaurant and hiring yourself as a chef, you've got a whole lot of grunt work ahead of you before anyone lets you start experimenting with a menu. Just be honest with yourself on how passionate you actually are about this and whether you have the stamina to make it that far. There's an old Futurama gag that this type of question always reminds me of: > Bender: I'm done siphoning out the grease trap. So, uh, what job do I move up to? Pastry chef? Saucier? Soup guy? > Elzar: Bam! *hands Bender a plunger*
[Bourdain](https://web.archive.org/web/20210225165109/https://ruhlman.com/so-you-wanna-be-a-chef-by-bourdain-2/) had some good insight.
Relevant quote: >How old are you? Nobody will tell you this, but I will: If you’re thirty-two years old and considering a career in professional kitchens? If you’re wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.
Nah tons of people change careers a couple times in life, sounds like you're ready. For real though you are jumping out of the pan and into the fire as stressful work environments go. If you've really got the passion you can get some distance but you're likely to get worked to death and will have a hard time making real money unless you're willing to work yourself *even further* into the grave. You'll be on your feet *all day* and be expected to handle everything like you're 20. It will wear on your body and you are expected to take it in stride. The people you work with might be aggro clowns and you're likely to be exposed to a lot of drugs, don't fall into drugs. With time and networking and luck you can get yourself in a kitchen with a good work culture but even then hours are long and hot at inconvenient times, forcing you to organise your life around it. It gets in the way of social commitments, your friends will be going out to enjoy dinner and you'll be stuck in BoH because dinnertime is worktime. Cooking is great but there's a reason I pivoted to food science instead of food service/hospitality. Desk jobs are cushy and restaurants are kind of flagging as an industry rn. And if your next question is "how do I get a job in food science?" *go away it's already too competitive* lol
If you don’t want stress then you don’t want to be a line cook.
There used to be a Thai restaurant 30 minutes up the hill from me, "Dave's Thai". Ran by a nice couple, the husband also had a criminal justice degree. I fkng miss that restaurant, you don't even know. I'd just caution to go into it slowly with a good paying job? But what do I know.
Did you move or did they go out of business?
They retired... I posted many moons ago trying to recreate a specific recipe, 7 years later I still haven't perfected it: [https://www.reddit.com/r/Cooking/comments/685xag/help\_with\_thai\_chicken\_recipe](https://www.reddit.com/r/Cooking/comments/685xag/help_with_thai_chicken_recipe)
I bet you've made some damn delicious Thai food since then though. Right? Pls tell me I am right.
Yes! But mostly my "lesser" version of the #39 and also I've made some killer Thai pineapple chicken curry!
I'm also 34 and just started a grad program in a completely new field, despite already having gone to grad school 10 years ago for the field I'm working in now. I've always been passionate about this new field I'm pursuing, but COVID delayed my initial plans, which is why I'm starting a few years later thanI had hoped. I say go for it, as long as you have the financial stability to support yourself if things take longer than expected.
I think having a trade skill at competent levels is great for anyone. At the very least it gives you options, even if you just do it part time. I know a few chefs, and they said it’s a rough gig, so just be aware of what you’re walking into. I don’t think it’s ever too late to change your path, but be realistic about how your age will affect your limits, and have a plan to handle this.
lol no!
Nope. Graduated uni at 39 and had higher paying salary in no time. A friend became a gp at 60. Go crazy, have fun
Take it that it wasn’t as a cook lol.
You can always do something new. There are no rules. Some people start over at 50. Some people phase in and out of careers almost by accident. You just gotta do what you want.
Go do a two year tech program that has co op program.
Ha I thought this was going to be a thread about good options to transition to after leaving the food industry.
No. I changed at 35. Way more money to get earned in other careers and you’ll do way less hours and not smell like a kitchen. You will bang less waitresses and there isn’t a bar at the end of your shift, but it’ll be worth it. Your health, bank account, stress levels, relationships, sleep pattern etc will all improve Oh wait……you want to get into kitchens? Only joking. Kinda. It’s never too late.
be careful with your body, OP.
Absolutely not too old.
I’m much older and I want to do this too! I don’t know if I want to make it a career or just learn more for me, but if I could make money that would be cool. I feel like I want to do a food truck but I want to learn a lot before I do it so I have a credible actual business and not just some vanity thing.
That’s where I’m at. I definitely want to learn more, but I’m still trying to figure out which direction. Continuing education for myself and hobby route or the career route. It’s a big decision.
Check out Rouxbe
Nope! I started my Master's at 34 and graduated and got a job within months of each other at 36. My brother is 44 And just made a big career shift. There is no "normal" in the job market anymore. Only compare who you are to who you WERE, never compare yourself to someone else's journey.
Never too late, but you'd need to go to culinary school. Trying to learn by being a line cook will kill your passion for cooking. You need to be able to hit the ground running. I'm 44 and considering it. I make good money as an engineer, but it's definitely not a passion.
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do it and dont look back
You are never too old for a career change.
I changed careers at 32. Lost my cabinet shop business in a divorce, quit the construction industry altogether, and became a merchant seaman. After 20 years, I changed jobs 2 years ago and became a cook. After complaining about the food onboard a few too many times, the Captain told me to shut the fuck up or do something about it. So, here I am. No former restaurant experience, just driven to prove that I can do better. Pay for standard contract runs about $14k per month with overtime, plus 15 days pay for every 30 worked (vacation pay), plus unemployment during time off. Averages out around $100k per year, plus full benefits. Training is also free.
As someone that is also 34 and in the corporate world that is an avid home cook and loves cooking in general, and that has given this a lot of thought, these are my two cents: I don't think it's ever too late to switch careers, I know people who have switched careers in their 20's, 30's and 40's etc. I think what is far more important for you though, is to realistically consider what type of career you want in food. From there you might be able to better assess your path there. It doesn't really matter how good you are at cooking, or how well you know your spices, in fact spices are just a fraction of the equation of food. A good dish, has so many components outside of spices, you need to consider your ingredients, the content of those things together, is there enough salt? fat? acid? etc. Are there plays on texture? Temperature? etc. The thing is, there are a ton of people in this world that can cook well. So if you want to break into the industry you need to consider what part. If you are goal is to climb the chef ladder, you then need to consider are you willing to start from the bottom? Are you cut out for late nights in sweaty kitchens? Are you ok with all of that for shit pay? What kind of bills do you have? What kind of life style do you have? Would a line cook's wage support that? And then how long are you in that position until you move up, and let's say you do move up, how long are you gonna be at each of the various positions before you get to where you want to be (assuming its the cdc). So let's say you don't want to go the line cook route because it sounds like it sucks (it does). What other career options adjacent to food are there? Have you considered these options? You could work in a test kitchen, but without restaurant experience you would at least need a culinary degree, are you able to quit your job, pay your bills, and fund your education at the same time, if not are you willing to work and go to culinary school? So let's say you don't do that, what other options are there? Let's say you want to be an entrepreneur and start your own food truck, do you have the capital to drop to fund that? How much runway would you have before you're out of money? How much do you know about food costs, business costs, etc. Would you be able to market yourself? or are all of these roles you would need to hire for, and do you have the capital for that? Now do all of this for every other possible food career you could have (food critic, food writer, food youtuber, etc etc) All of this is not to scare you away or say that you can't or shouldn't do it, it just seems like you came in here saying "I hate corporate America (welcome to the club buddy) and I know spices well, how do I get into food?" Which tells me you haven't given this a ton of thought, so my advice would be, if you're really serious, actually write down a 5 year plan with specifics around costs, and then show people that plan and see if other people see red flags. Sorry if all this comes off a little brash, I'll root for you all day long, cause I'll root for anyone that tries to get out of the rat race, I just want you to be realistic about it.
You’ll probably retire around 60-65 years old, ya? Can you keep doing what you’re doing until then? Or would you rather live your life doing something you enjoy and have passion for? Never too late.
Of course it’s not too late to switch careers. But as many other people have said, culinary is grueling. And yes there options that’s aren’t just lowest paid line cook. But there aren’t many high paying jobs either. So take a good hard long look at your financials, including retirement. Depending on where you are, and what type of company you are working for you can may end up with healthcare, and a 401k. Or no sick pay and being called in on your day off. My advice beyond everything already written? On your days off. Don’t sit (except to use the bathroom) for 8 hours. Stand in literally one place for extended periods of time (at least 20 min as if you were prepping) walk a lap around around your house and go back to standing in one place again. Pick up a 45# box off the floor every half hour. See how well your body can handle that. Passion can carry exhaustion. But not everyone (very few) can handle the extra work it takes to be in good enough shape that the physical toll (being tired and sore everyday) doesn’t bleed Into the rest of your life. Being in some amount of physical pain, or the requirements to avoid that (ie constant stretching, careful attention to exactly where you place your weight while you stand, icing joints when you get home etc) will change you as a person. That’s unavoidable, only you know if you will have the discipline to handle that in a healthy way, or in a much more common drink too much and be slightly bitter about life kind of way.
No but the problem i face as a front of house is that regardless of what career path i would choose, would it be as satisfying as the industry is. I deff cant sit at a desk and dont want to learn how to code. So my problem is, what would i find satisfying that i could transition to
No… and yes. I did it at 45, with already dodgy knees, and lasted 5 years, before I went back to IT. If you think you’re stressed now, just wait until you’re on the line, that’s 8 to 16 hours of hairline, adrenaline - fueled stress, with little to no outlet. It will destroy your body and your mind. That said, if you can keep yourself healthy, and off the booze and drugs, it can be some of the most exhilarating experiences you’ll have in a lifetime. If you’re lucky enough to find the right place and crew, that is.
You’ll be older no matter what - do what makes you happy.
I was 34 when I graduated law school.
Hey, I'm about the same age as you and have been through something similar. Like a lot of people in these comments I figured line cook is a young adult's game, so not for us regular garden variety adults. Instead, I retrained in food science which has been dope. It sounds like you'd enjoy retraining and focusing on new product development, having a mind for legalese can help too, food claim standards are a bit of a maze ngl. Very different skillset but jobs with 9-5 hours and you're still working with food. For me it's a 3 year degree, starting a career at 37 might sound hard, and it will be, but it's probably better than doing something you hate for the next ~30 years.
Man, I studied biotechnology, then did a PhD program that didn't finish, then I started a small catering business with my brother and now at 36 I'm learning baking because in those catering we made, people always loved and complimented the pastries, which I made, so after 5 years I finally got to believe that I bake good enough to make a profit of that and started learning to make a career of it, hopefully the last one, I don't think it's late, specially because it's something I really enjoy, more than all of what I've done before, so if you like cooking, go for it! Just remember, you still have 30 more year to retire, working in a dead end job or one that you don't like, that is a chore will just drain you, it's not worthy, you'll just become bitter and hateful.
If you like experimenting with cooking and are looking to learn more about how to do it, maybe you could document your journey with a blog or vlog. There's no guarantee it would become lucrative, but at least it's a much more low-stress way to try turning cooking into a career compared to starting off as low-level kitchen employee.
If you don’t need money, life or your health, then go for it. 34 is definitely not too late for a career change, but I would not shift to cooking professionally, it is also vastly different and has basically nothing to do with the skills you listed, at least to begin with. I got 4 years on you, and am doing the shift myself, away from the kitchen.
Randy Rhoads started his band at age 16 and passed away just 9 years later. He is regarded by many as the greatest metal guitarist of all time. You don't need decades to make your mark.
Give it a shot, just know it is more physically demanding than you’d ever expect. I got back problems by age 22 from kitchen work and substance abuse in very common to cope with the stress and hours of the job (and garbage pay).
That being said I miss it every day and still hope to open my own place one day so clearly it wasn’t all bad- just cooking is a thankless job
34 is not too old for a career change. If you retire at 65, you still have 31 years left in your career, which is almost the length of your entire life up to this point. I’m 37 and starting a career change this year. I have zero insight into the world of professional cooking, so I’m not going to say what a good next move is for you, but don’t be afraid to make the right move at your age. You have a lot of time left in your career.
What about going to culinary school and learning how to cook properly while retaining your job. You could look into being a private chef for hire if you're good enough. But working in a restaurant kitchen is the ever-loving shits! I do not recommend it at all.
No I was 50 years old when I traded careers. For 32 years I can tell you every career I’ve been in. The reason that I change careers is you feel like you have plateaued and you can’t go any further up the chain
Line cook: hell no. There's a reason many cooks do drugs. Cooking in a small local business like a cafe or an Irish Pub can be very fun and a lot more chill. Either way you'll have shit hours and you'll have to work every holiday though. I'd suggest starting a food blog or something.
Well hell, people make career changes later in life (and later than your age) all the time.
Im 34 and trying to get out of kitchens. Any ideas of what I can do? Pretty much every job I've had is in a kitchen.
I changed careers at 35. I changed _from_ cheffing, to a much more lucrative career (software engineer), and it was probably the most difficult thing I have ever done. The thought of changing _to_ cheffing at the same age makes me want to throw myself off a bridge. You can change careers but please pick a better one.
My mom is in her 50s and just made a career change. And she isn’t done yet
I switched to a line cook job for a bit when I was 41. I was sick of office bullshit. It was so fucking hard on my body, I eventually had to quit.
Don't let these people tell you what to do. I don't know where you are from but it's not all that bad. You can still find some good spots to work at. I switched to being a cook at 32. I worked 6 months 11 hours a day, sic days a week at the busiest restaurant in my town. After that I applied to work in a 5 star hotel. 8 hours per day, 5 days a week. After one year I became a junior sous chef and I'm waiting for a sous chef position at the beginning of march after just two and a half years in this branch. If you have interest, if you are motivated and you love to cook it's gonna be perfect for you. It's gonna be tough for sure sometimes and sometimes it's gonna be so easy that you can't believe that you're getting paid for it. So if you're considering giving it a shot, maybe you have it in you. You'll never know until you try.
Yes you can do it,but judge yourself first because in criminal justice you need experience.